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Develop a comprehensive plan to produce at scale a food product of your choice.
Every day, companies in the food sector must innovate with the creation of new products that adapt to the needs of consumers. This leads to rethinking healthy products, with specific nutritional characteristics. At the same time, companies need to keep production costs low, make packaging more ecological, and captivate consumers with engaging marketing.
In this Build Project, you are going to create a food product from scratch. Under the supervision of an experienced Food Scientist, you’ll select a food product to work on. You’ll then prepare a master recipe, and other documents required for the product’s mass production and distribution. You’ll learn the legal requirements and best practices to follow, like ABC Costing skills, Hazard Analysis and Critical Control Point (HACCP) and the logistic model for its distribution.
🚨 Please note that this project is specifically designed for Spanish-speaking students. English terminology will be mentioned in group sessions and documents, but workshops will be held in Spanish.
Know the amount of investment and establish the amounts for each phase... purchase of equipment, purchase of materials (raw materials, packaging materials), labor, depreciation, expense of services (water, electricity, gas, internet, maintenance expenses), distribution cost, Marketing costs and establishing profit.
Select the type of tool to use (the most recommended is MS-Project) however it can also be done in an excel sheet. The launch date must be established and from then on, they must map all the steps for the execution both with the deliverables, as well as with the resources and delivery times.
Define if we are going to develop a new production process or if we are going to copy an existing one. Design a product brief that meets all legal requirements. Launch a production trial including packaging material. These samples will be for conservation analysis and sensory, physical, chemical, and organoleptic analysis of the product.
Define if we are going to develop a new production process or if we are going to copy an existing one. Design a product brief that meets all legal requirements. Launch a production trial including packaging material. These samples will be for conservation analysis and sensory, physical, chemical, and organoleptic analysis of the product.
stablish the marketing parameters that must be declared on the packaging and establish with the marketing team, if the product is going to be commercialized in a massive way to create the EAN.
Establish the parameters that must be declared on the packaging and establish with yes, if the product is going to be mass marketed to create the EAN code
According to the organoleptic, physicochemical, and microbiological results, adjust in the production process, define the KPIs and schedule the production phase and deliver to logistics for storage and subsequent marketing.
According to the organoleptic, physicochemical, and microbiological results, adjust in the production process, define the KPIs and schedule the production phase and deliver to logistics for storage and subsequent marketing.
Ensure that throughout the process, costs are being evaluated to ensure profitability.
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Zulma is a Food Science Build Fellow, where she works with students leading projects that help them gain experience in the food sector.
She is an Operations and Projects Manager at LCFOOD, La Cosecha Food Services, where she leads the distribution center operation process. She ensure the delivery of food, assess the supplies and equipment for Tex Mexican restaurants in the states of Georgia, Alabama, South Carolina, North Carolina, Texas and North Florida.
With over 30 years of experience in the in the world of food manufacturing, and in more than 12 production factories with different products and 4 distribution centers in 9 countries, Zulma has provided advice to small and medium-sized companies and entrepreneurs to develop and sell their products.
She holds a degree in Bacteriology and is a specialist in food quality, production and distribution (HACCP and GMP specialist)